SUSTAINABLE EATING 101
Pork, Beetroot Mash & Brussels Sprout Salad
SERVES 4 PREPARATION & COOKING 45 MINUTES
500g baby beetroot, trimmed, coarsely chopped
1 kumara, coarsely chopped
1 tablespoon olive oil
4 pork mid-loin chops
1 cup cream
100g gorgonzola cheese
300g Brussels sprouts, trimmed, shredded
50g small red-veined sorrel leaves
¼ cup hazelnuts, roasted, coarsely chopped
MUSTARD DRESSING
1 tablespoon wholegrain mustard
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
1. Boil beetroot and kumara, separately, until tender; drain. Place in a large bowl, then mash to combine. Season.
2. Heat oil in a large frypan over high heat. Cook pork for 5 minutes each side or until cooked. Remove from pan and cover to keep warm.
3. Wipe pan clean, then add cream and cheese. Cook, stirring, over medium heat until smooth. Bring to the boil, then reduce heat and simmer for 2 minutes or until sauce thickens.
4. MUSTARD DRESSING. Whisk all ingredients in a bowl to combine. Season.
5. Place Brussels sprouts, sorrel and hazelnuts in a bowl with dressing, tossing gently to combine.
6. Serve pork with mash and salad, drizzled with cheese sauce.
WHY IT’S SUSTAINABLE
Buying local in-season veges like beetroot and sprouts reduces your carbon footprint as they’re not transported in.
